Crispy Sweet Potato Stacks
Try these Crispy Sweet Potato Stacks; a delicious blend of garlic butter and cheese for a delightful side dish.
Servings: 12 potato stacks
Calories: 194kcal
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ cup (50 g) Parmesan cheese, grated
- ¼ cup (27 g) Gruyere cheese, finely shredded
- 5 medium sweet potatoes*, (about 3 pounds), peeled and sliced into ⅛-inch thick rounds using a mandolin
- fresh herbs, such as rosemary (optional)
Instructions
- Preheat the oven to 400°F. Lightly spray a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together the melted butter, garlic powder, salt, and pepper.
- Stir in the Parmesan and Gruyere cheese until evenly combined.
- Add the potato slices and toss gently until all slices are evenly coated in the butter-cheese mixture.
- Stack the coated potato slices into each muffin cup, filling them just above the rim. (They will shrink as they cook.)
- Cover the muffin tin with aluminum foil and place on a baking sheet. Bake for 30 minutes.
- After 30 minutes, remove the foil and continue baking, uncovered, for another 30-35 minutes, or until the tops are dark golden and crispy and the potatoes are tender.
- Let the stacks cool for 5 minutes, then run a butter knife around the edges to loosen each stack.
- Serve warm, with a light sprinkle of kosher salt and chopped chives.
Notes
*Look for medium-sized sweet potatoes that fit nicely in muffin cups when sliced.
Nutrition
Serving: 1sweet potato stack | Calories: 194kcal